Chicken marengo

Chicken marengo

Chicken marengo

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CookItEasy.net
CookItEasy.net
Chicken marengo photo 1

Ingredients/Components

  • butter - 1/4 c
  • bay leaf - 1 item
  • dry white wine - 1/2 c
  • olive oil - 1/2 c
  • thinly sliced onion - 1 item
  • juice of 1 lemon
  • sliced mushrooms - 1 lb
  • thyme - 1/2 tsp
  • chicken stock - 1 c
  • pitted black olives - 1 c
  • sprigs of parsley - 1 item
  • crushed garlic cloves - 2 item
  • jigger brandy - 1 item
  • frying chickens, cut into quarters - 2 item
  • Italian-style tomatoes - 2 c
  • to 20 small white onions - 16 item

How to make chicken marengo:

Saute onion until delicately colored in olive oil, then remove. Add the chicken pieces and brown on all sides. Add wine, cloves, thyme, bay leaf, parsley, chicken stock and tomatoes. Cover the pot and simmer about 1 hour, until tender. When meat is done, remove it to a platter. Strain the sauce and reduce it about 5 minutes and season to taste.

Saute small white onions and mushrooms in butter and juice of 1 lemon. Arrange chicken quarters, mushrooms, onions and olives in a deep casserole. Sprinkle over all with brandy. Add the sauce and reheat in a 350° oven. Garnish with chopped parsley. Serve with rice.

According to the Joy of Cooking cookbook, this was the dish served to Napoleon after he had fasted through his victory at Marengo. It is a good buffet casserole. I like to make this when entertaining. It is rather easy and can be made the day before. It is better after being aged a day in the refrigerator.


Recipe categories: Chicken, Main dish, Poultry.

Rating:
Chicken marengo
3
Average rating: 3 of 5, total votes: 4
Cook. Time: PT30M
Total Time: PT30M


Cause of complaint:

Related ingredients:
chicken, boneless chicken breasts, dry bread crumbs, cream cheese, softened, active dry yeast, can pineapple slices, chopped cooked chicken, minute rice uncooked, chicken breasts, skinned and boned half breasts, chicken or 4 breast halves, cooked, boned and cut into bite-size pieces
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